Simple Kimchi Stew – Kimchi Jjigae

The saying goes, “It’s easier to beg forgiveness than ask permission,” or something thereabouts. So, here I am humbly begging my Korean friends to forgive me for butchering their sacred national dish. Okay, I’m not really sure about the whole national dish part, and I’m pretty sure it’s not actually sacred – but I didn’t ask permission to Americanize it, and I hope they can find it in their hearts to love me anyway. Because holy moly, this Simple Kimchi Stew was very very (VERY) tasty.

Think chicken noodle soup but with cabbage instead of noodles, and so so (SO) much more depth of flavor. I know, you’re going to tell me I’m just not doing chicken soup right. WRONG. I love a good chicken soup, but this is on a whole other level. It’s chicken soup elevated. Hah. But really, it’s delicious. And crazy easy to make despite the fancy Korean name.

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Kimchi Stew Jjigae, Ingredients:

1 – 2 tablespoons butter

3 cups kimchi (about a 16 ounce jar, it will expand when unpacked) – check your local Korean restaurant/market or the refrigerated section at your grocery store. Or order it here. If you choose a mild spice kimchi (which does have some heat if eaten on its own), your soup will not be spicy at all, just full of flavor.